Working with the Head Chef, the Sous Chef will be responsible for ensuring the smooth day-to-day operations of the Food Service Department. The Sous Chef will provide leadership and mentorship to junior staff members of the kitchen team and any volunteers that are working in the kitchen.
This position is a part-time, 20 hour per week position during the summer months. During the spring and fall months, this position will be employed on a casual part-time basis, with work hours dependent upon guest bookings and staffing needs. A schedule for each month will be provided to the successful candidate by the 15th day of the month previous (i.e., the work schedule for July will be provided by June 15th).
Camp Fircom’s kitchen has a variety of quality equipment to execute meals for groups from 12 – 200 (our capacity this year will likely be 50 guests and up to 20 staff and volunteers, due to COVID-19 restrictions on maximum group gathering size). We take great pride in offering homemade and delicious food for all our guests, with a focus on providing vegetarian meals and meals that include meat and cheese purchased from local farmers. We are a nut-aware kitchen and we cater to a variety of allergies and dietary needs. We have a ½ acre garden and orchard, and we upkeep a small flock of chickens. The produce from the garden and orchard often comes into the kitchen to be included in the preparation of our meals.
Camp Fircom is an off-the-grid location, which means that all kitchen waste must be processed onsite. The kitchen team takes part in the responsibility of taking the compost out to the farm, cleaning and properly sorting recycling, and bagging and storing garbage so our site staff arrange to have it removed from the island.
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